Mix together the flour, salt and oil. When they’re all blended, add in the water slowly using only as much as you need to mix the dough together.
Knead the dough. You want it nice and smooth and elastic. Put it in a bowl and cover it with a damp cloth. Let it rest for about 30 minutes to an hour.
In a wok or kadhai or deep fryer, heat vegetable oil for deep frying. Get the oil hot, hot, hot! If it’s not hot enough the dough won’t puff up properly. Portion the dough into 16 little balls.
Roll them out into circles. Drop the circles into the hot oil and watch them balloon up and turn golden.
Turn them in the oil so both sides brown.
Take the golden puffed up pooris out of the oil and place them on a paper towel-lined plate. Serve them up!
- 2.0c Chapatti flour or whole wheat pastry flour
- 0.0tsp salt
- 1.0Tbsp vegetable oil
- 0.0c water
- oil to fry with